Name: Ruth’s Chris–Style Cheesy Potatoes Au Gratin
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American Steakhouse
Ingredients: 2½ lbs russet potatoes, peeled and thinly sliced; 3 tablespoons butter; 3 cloves garlic, minced; 2 cups heavy cream; 1 cup whole milk; 1½ cups shredded sharp cheddar cheese; 1 cup shredded Gruyère or Swiss cheese; ½ cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste; Pinch of nutmeg (optional); Fresh parsley, chopped (optional garnish)

Ruth’s Chris–Style Cheesy Potatoes Au Gratin

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Ruth’s Chris–Style Cheesy Potatoes Au Gratin are ultra creamy, rich, and layered with tender russet potatoes and melted cheddar, Gruyère, and Parmesan. This steakhouse inspired side dish is baked until bubbly and golden for the ultimate comfort food experience.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: American Steakhouse
Diet: Vegetarian

Ingredients

2½ lbs russet potatoes, peeled and thinly sliced

3 tablespoons butter

3 cloves garlic, minced

2 cups heavy cream

1 cup whole milk

1½ cups shredded sharp cheddar cheese

1 cup shredded Gruyère or Swiss cheese

½ cup grated Parmesan cheese

Salt, to taste

Black pepper, to taste

Pinch of nutmeg (optional)

Fresh parsley, chopped (optional garnish)

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.

Prepare Cream Sauce: Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Heat Dairy: Stir in heavy cream, milk, salt, pepper, and nutmeg. Warm gently without boiling.

Layer Potatoes: Arrange half of the sliced potatoes evenly in the prepared baking dish.

Add Cheese: Sprinkle with half of the cheddar, Gruyère (or Swiss), and Parmesan cheese.

Add Cream: Pour half of the warm cream mixture evenly over the layers.

Repeat Layers: Repeat with remaining potatoes, cheeses, and cream sauce.

Bake Covered: Cover tightly with foil and bake for 35 minutes.

Finish Baking: Remove foil and bake an additional 15 minutes, until the top is bubbly and lightly golden.

Rest & Serve: Let rest for 10 minutes before serving to allow the sauce to thicken. Garnish with fresh parsley if desired.

Notes

Slice potatoes very thin (a mandoline works best) for ultra-creamy texture.

For extra browning, broil for 2–3 minutes at the end.

Letting the dish rest before serving helps the layers set properly.

Store leftovers refrigerated up to 4 days. Reheat covered to prevent drying.

Pairs perfectly with steak, roasted chicken, or holiday ham.

Find it online: https://allrecipesmade.com/ruths-chris-style-cheesy-potatoes-au-gratin/